Imagine a creamy cappuccino, softly solidified. That's what the coffee panna cotta from Nigellissima reminds one of. Sweetened with brown sugar and flavored with espresso, this panna cotta is rich, yet refreshing. More

The beauty of panna cotta is its flavor flexibility; it takes on the taste of whatever you infuse it with. Using basil and lemon, as in Baking Out Loud: Fun Desserts with Big Flavors makes a refreshing, zesty-sweet version with vegetal notes of basil. More

Hands down, panna cotta is my favorite dessert. (Just ask any server at Craft what the pastry chef recommends and their response will be panna cotta.) In this recipe, the sweet milk chocolate is nicely paired with the tartness of raspberries and the complexity of saba.
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This panna cotta is light and creamy, with a great tang from the buttermilk and just slightly sweet. It's my go-to recipe when I want a simple dessert to serve to dinner guests because everyone loves it, and I don't want to spend half the night in the kitchen pulling it together. More

Cathy's panna cotta is infused with basil, but the cream can actually be infused with anything. Making the panna cotta itself it easy—it requires nothing more than a quick simmer and a good long chill in the fridge. More

The following recipe is from the August 27th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Revered pastry chef and author François Payard notes that, "while not specifically low in fat," you... More

Turn this Greek yogurt and honey into a light, creamy dessert. When it comes to cream-based desserts such as puddings, mousses, and flans, panna cottas have always been my favorite. Add to that Serious Eats' collective obsession with Greek yogurt,... More

And, as promised, here's the first recipe from Gina DePalma's Dolce Italiano: Desserts From the Babbo Kitchen. DePalma herself recommended the recipes we'll be featuring this week, choosing them for ease of preparation and maximum deliciousness in mind. About her... More